Jumpin’ Jambalaya

I’ve never been to New Orleans (or Louisiana at all, for that matter). I’m more of a stay at home and cook type of person than a party in the streets until dawn type of person (though both types are awesome and I’m sure some people love doing both).

That being said, I am always up for new cuisines, and Louisiana originated food is definitely uncharted territory for me! So I decided to give it to go, and because Jambalaya has a lot in common with Paella, one of my favorite Spanish recipes (keep an eye out for it on the blog), I whipped out my chef’s pan and got cooking!

Traditional Jambalaya contains sausage, but this can easily be switched out for a plant-based option. Or use real sausage. Whatever floats your boat. Also unlike traditional Jambalaya, this recipe can be completed in less than an hour!

Chop everything that seems like it should be chopped. You know the drill. Sauté sausage, onion, bell pepper, and celery in a large frying pan or chef's pan until the sausage is golden brown and the veggies are softened.

Add everything else to the pan and keep it cooking, good looking!

Allow the flavors to marinate and cook fully for about 10 minutes before serving and enjoying!

Chop everything that seems like it should be chopped. You know the drill. Sauté sausage, onion, bell pepper, and celery in a large frying pan or chef's pan until the sausage is golden brown and the veggies are softened.

Add everything else to the pan and keep it cooking, good looking!

Allow the flavors to marinate and cook fully for about 10 minutes before serving and enjoying!